Lemons lemons lemons, yep, I still can't get enough of them and I hope you feel the same! These waffles are such a fab and refreshing brunch option for those days where you feel like spending a lil extra time on a sweet treat for breakfast, but still want something bright and refreshing. I hope you love these because I sure did!
Ingredients
50g all purpose flour
50g wholemeal flour
50g vegan yoghurt (I used a turkish style one, but any thick and creamy vegan yoghurt should do the trick)
150g soy milk
25g lemon juice
20g sugar
1tsp poppy seeds
1tsp baking powder
zest of ½ lemon
a pinch of salt
Method: Combine all purpose flour, wholemeal flour, sugar, poppy seeds, baking powder, lemon zest and salt in a bowl. In a separate container add vegan yoghurt, soy milk and lemon juice. Stir well to combine before pouring into the dry mix. Stir until just combined. Lightly grease your waffle iron and cook about 1/4 of the batter per waffle in a lightly greased waffle maker. You’ll know it’s almost done once there’s not as much steam escaping from the sides. Try to lift the waffle maker to see if the waffle lets go of the sides, if it does it’s done (make sure it’s as golden as you want it though, feel free to cook for a few more minutes if you think it’s too pale). If the waffle starts to split, let it cook for a few more minutes before trying to open again.